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2 Bean Pepper Salad

Yield: Serves 4. 3/4 cup per serving.



This is a whole new way to enjoy bean salad. Make this one and take it with you for lunch or serve it for dinner.

2 cups green beans, frozen, thawed
1 cup canned black beans, drained
1/2 red pepper, chopped
1 tomato, cored and chopped
1 Tbsp olive oil
2 Tbsp flavored vinegar
1 tsp Italian seasoning mix
4 Tbsp slivered almonds, toasted

Toss all ingredients except almonds in a medium-sized mixing bowl. Refrigerate until ready to serve, up to 24 hours. Top with toasted slivered almonds.